Archive for February, 2010
Next Grilleration G5 Recipes
Recipe Classics – Next Grilleration Grill Series
Due to the overwhelming requests we’ve had for Next Grilleration recipes on the blog and from our Facebook fans, we’re posting a selection of recipe classics for the Next Grilleration. This classic George Foreman grill comes in several different varieties with various selections of accessory plates – whether you have the G5 with the 5 plates, the G4 with 4 plates or the G3 with 3, at least some of these recipes will work on your grill.
Some of the recipes you’ll find here come from the Use & Care manual, although a few are new – done for either cooking shows or our newsletter. If you have the Use & Care, you may still want to look through these just in case there’s something new that you’d want to try.
A note on waffles & omelets: The G5 models include waffle plates and there was a special online promotion a few years ago that sold a Next Grilleration with an omelet plate set. We’re going to be doing some new waffle and omelet recipes over the coming weeks and should be posting them soon. Look forward to it!
Greek Oregano Chicken
- ¼ cup extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 3 tbsp. dried Greek oregano
- 1 clove garlic, minced
- 1 tsp. black pepper
- ½ tsp. salt
- 4 halves boneless, skinless chicken breasts
Combine all ingredients except the chicken in a self-sealing plastic bag. Add the chicken breasts and turn to coat. Refrigerate 1 to 4 hours.
Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to Medium and preheat. Close the lid.
Cook the chicken for 6 minutes. Discard the marinade. Check the chicken and continue grilling until no pink remains and the internal temperature of the meat reaches 180ºF (82ºC).
Serves 4.
Tenderloin Steaks with Grilled Mushrooms & Blue Cheese
- 4 oz. fresh mushrooms, sliced (or 4 oz. can sliced mushrooms)
- 1 strip turkey bacon, cut into 4 pieces
- 4, 4 oz. beef tenderloin steaks
- salt and black pepper
- 4 tsp. blue cheese, crumbled (substitute gorgonzola cheese)
Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to High and preheat.
Place the mushrooms on the grill plate and top with the bacon. Close the lid. Cook for 8 minutes. Cook until the bacon is crisp and mushrooms are browned. Discard the bacon. Remove the mushrooms and keep warm.
Dust the steaks with salt and pepper to taste. Close the lid. Grill the steaks for 4 minutes. Check the steaks and continue grilling if needed. To serve, top each steak with 1 teaspoon of the cheese and the mushrooms.
Serves 4.
Vegetable & Rice Bake
- 6 ounces mushrooms chopped
- 3 tbsp. olive oil
- 1 medium Vidalia onion, chopped
- 1 large clove garlic, minced
- 2 tbsp. chopped fresh oregano
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 cups cooked brown rice
- 1 small eggplant, peeled and thickly sliced
- 1 medium zucchini, thickly sliced
- Salt and Pepper
- 1 can (16 oz.) diced tomatoes, drained
- ½ cup grated Parmesan cheese
- 2 tbsp. jarred pesto sauce
In a skillet, brown mushrooms in 2 tbsp. olive oil on medium high heat. Add onions, garlic, oregano, salt and pepper; reduce heat to medium. Cook, stirring occasionally, until onions are softened. Stir in cooked rice.
Press into the bottom and up the sides of your baking dish (either the bake plate of your grill or your baking vessel if you will be using an oven).
Meanwhile, preheat your grill on High. Brush eggplant and zucchini with remaining 1 tbsp. olive oil. Season with salt and pepper. Grill vegetables till crisp tender – about 3 minutes for grills with variable temperature or less for grills without this feature. Turn off the grill and allow it to cool.
Remove from grill and cut into cubes. In bowl, combine with tomatoes, ¼ cup Parmesan cheese and pesto. Spoon into center of rice mixture. Sprinkle remaining ½ cup Parmesan cheese over vegetable mixture.
Using the bake plate, place the plate onto bottom of grill. Close the lid. Set the baking time for 20 minutes and the temperature for Med-High. Bake until hot and cheese is melted.
Using pot holders, remove baking vessel and place on heat-resistant surface. Let stand 5 minutes before serving.
Makes 6 to 8 servings.
Lime & Chili Marinated Chicken Fajitas
- 4 boneless, skinless chicken breasts
- 2 tbsp. vegetable oil
- ¼ cup lime juice
- 1 tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. ground black pepper
- 1 clove garlic, minced
- 1 tbsp. fresh cilantro, chopped
- 1 small white onion, peeled and sliced into rings
- ½ green bell pepper, cored and sliced
- ½ red bell pepper, cored and sliced
- 8 fajita-size low fat flour tortillas
- Nonfat cooking spray
- 1 avocado, peeled, pitted and sliced
- 1 cup nonfat sour cream
- ½ cup prepared mild salsa
In a small bowl, whisk together oil, lime juice, chili powder, cumin, black pepper, garlic and the cilantro. Place chicken breasts in a glass pan and pour half of the marinade over the breasts. Cover the chicken breasts and refrigerate for 2 to 4 hours.
Place the sliced vegetables into a sealable plastic bag and pour in the remaining marinade to coat the vegetables. Refrigerate for 2 hours. Spray the grill with cooking spray and preheat for 5 minutes. Remove the chicken from the marinade and discard the marinade. Place the breasts on the grill and cook for 5 to 7 minutes, or until no pink remains.
Remove the chicken and place the marinated vegetables on the grill. Cook for 5 minutes. Thinly slice the chicken breasts across the grain and place on a platter. Top the chicken slices with the grilled vegetables. Serve with warmed flour tortillas. Provide avocado slices, sour cream and salsa as condiments.
Serves 4.
Salmon Fillets with Tarragon & Marjoram Marinade
- 6, 6 to 8 oz. salmon fillets
- ½ cup fresh lemon juice
- 4 cloves garlic, minced
- ¼ cup vegetable oil
- 2 tsp. fresh tarragon, minced
- 2 tsp. fresh marjoram, minced
- ½ tsp. fresh ground black pepper
- 1 tsp. salt
- Nonfat cooking spray
Place the salmon fillets in a large glass pan. Mix together the remaining ingredients and pour over the salmon fillets. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Turn the fillets once or twice while marinating.
Coat the grill with the cooking spray and preheat for 5 minutes. Place the steaks in the grill and cook for 6 to 8 minutes, or until the salmon flakes easily and is cooked through.
Serves 4.
Calypso Pork with Grilled Pepper & Onion
- 4, 6 oz. pork chops
- 1 tbsp. fresh ginger, grated
- 1 tsp. coarsely ground black pepper
- 1 tbsp. dark brown sugar
- 2 cloves garlic, minced
- 2 tbsp. fresh cilantro, minced
- ½ tsp. cayenne pepper
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cumin
- 1 green bell pepper, cut into ¼-inch rings
- 1 purple onion, cut into ¼-inch rings
- 1 tbsp. extra virgin olive oil
- Salt and pepper to taste
- Nonfat cooking spray
Remove any excess fat from the pork chops. In a small bowl, combine the ginger, black pepper, brown sugar, garlic, cilantro, cayenne pepper, nutmeg and cumin into a thick rub. Press the rub onto all sides of the pork chops. Cover the chops tightly and refrigerate for 1 to 2 hours. Place the pepper and onion rings in a bowl, drizzle with the olive oil and salt and pepper and toss.
If desired, spray the grill with cooking spray; preheat for 5 minutes. Place the vegetable rings on the grill and cook for 2 minutes. Move the vegetables to the sides and place the pork chops on the grill and cook for 5 to 6 minutes. Place the grilled pork chops on individual plates and garnish them with the grilled pepper and onion rings.
Serves 4.
Grilled Halibut with Citrus-Caper Sauce
- 2 tbsp. low-fat margarine
- 2 tbsp. extra-virgin olive oil
- ¼ cup fresh lemon juice
- ¼ cup fresh orange juice
- ¼ tsp. Dijon mustard
- 2 tbsp. capers, drained
- 4, 6 oz. halibut steaks
- 1 tsp. lemon pepper
- 2 tbsp. fresh Italian parsley, chopped
In a small saucepan, melt the margarine with the oil over low heat. Add the lemon juice, orange juice, mustard and capers. Blend and simmer 2-3 minutes. Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to Medium and preheat.
Place the steaks on the grill plate and sprinkle with lemon pepper. Cook for 7 minutes. Check and continue grilling if necessary. To serve, top each steak with sauce and fresh parsley.
Fresh Home-Baked Biscuits
- 2 cup all-purpose white flour
- 2½ tsp. baking powder
- ½ tsp. salt
- 5 tbsp. low-fat margarine
- ¾ cup low-fat milk
Mix the flour, baking powder and salt. Mix the margarine into the flour mixture until it resembles coarse crumbs. Add the milk. Stir with a fork until the dough forms a ball. Place on a floured surface. Knead the dough about 10 times.
Roll the dough into a circle about ¼-inch thick. Use a 2 to 3-inch round cutter to cut out circles.
Place the steak plate in the top of the unit and the baking pan in the bottom. Set the lock lever to the back, locked position. Set the temperature to Medium and preheat. Place the biscuits in the pan 1 inch apart. Close the lid. Bake 6-8 minutes.
Makes 8 to 12 biscuits.
Chocolate Chip Cookies
- 2½ cup all-purpose flour
- 1 tsp. baking soda
- 1 cup low-fat margarine, softened
- ¾ cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp. vanilla extract
- 12 oz. pkg. semisweet chocolate chips
Mix together the flour and baking soda; set aside. In a large bowl, mix the margarine and sugars until light and fluffy. Add the eggs and vanilla; stir again. Add the flour mixture and stir until a smooth batter forms. Fold in the chips. Place the steak plate in the top of the unit and the baking pan in the bottom. Set the lock lever to the back, locked position. Set the temperature to Medium and preheat.
Drop the cookies by teaspoons, 2 inches apart, in the baking pan. Flatten each cookie with the back of a spoon. Close the lid. Bake 6-8 minutes. Remove cookies with a plastic spatula and cool. Cookies will be soft until cooled. Repeat with the remaining dough.
Makes about 40 cookies.
Prosciutto Caprese Panini Recipe
From our Cookbook: Prosciutto Caprese Panini
We’ve had a number of requests from our blog readers and Facebook fans for Panini recipes. So, without further ado, here is the first in a selection of Panini recipes we’ll be posting over the coming months for your café dining pleasure.
For the uninitiated, a Panini is a hot Italian sandwich which has the outside of the bread lightly brushed with olive oil before it’s cooked on a grill. They’re easy to make, can be filled with almost anything you want and cook in about 3-4 minutes on your George Foreman grill. The contact grill plates do most of the work for you, automatically pressing the bread and creating the café-style marks on the outside.
The recipe below is actually our meaty take on a classic Italian Panini called a caprese, which is made with only the mozzarella, basil and tomato.
PROSCUITTO CAPRESE PANINI
- 2 ciabatta rolls, split lengthwise or 2-4” wide pieces
- 6 thin slices prosciutto
- 1 small fresh mozzarella ball, sliced
- 1 medium tomato, sliced
- 4 large fresh basil leaves
- 2 tbsp. extra virgin olive oil
Place bread, cut side up on cutting board. Top each slice of bread with prosciutto, mozzarella slices, tomato, and basil. Cover with remaining slices of bread and brush outside of sandwich with olive oil.
Place on preheated grill (set at HIGH for variable temperature) and close lid. Grill about 3-4 minutes or until sandwich is golden and cheese is melted.
Makes 2 sandwiches.
Food and Wine Festival with George Foreman
Upcoming Event Reminder: Come See George Foreman at the South Beach Food & Wine Festival!
We just wanted to give everyone a quick reminder to come see us at the Food Network South Beach Food
& Wine Festival, in their Grand Tasting Tent from February 26th to the 28th.
We’ll have a tasting table that will offer a more spohisticated look at the food you can do on your George Foreman grill, beyond the standard burgers and chicken breasts. You’ll be able to meet some of the members of our team, see product demonstrations and learn how to do more with your George Foreman Grill.
This is a great event for all the foodies, grilling fanatics and George Foreman fans to come out and see what we’re all about.
You can find more details for the festival itself at www.sobefest.com, so come enjoy some sun, sand and sensational grilled food with the George Foreman team!
Happy Valentine’s from George Foreman
Happy Valentine’s Day from George Foreman
From all of us on the George Foreman team, to all of you and yours, we wish you a good, happy and healthy Valentine’s Day weekend! We hope you get some time to enjoy your valentine and your family, and maybe share some great grilled food with the ones you love.
Happy Valentine’s Day from George Foreman!
Food and Wine Festival with George Foreman
Come See George Foreman Grills at the South Beach Food & Wine Festival!
Attention all foodies and grill fanatics!
George Foreman Grills will be at the Food Network South Beach Food & Wine Festival, February 26th – 28th, 2010. We’ll be hosting an exhibit in the Grand Tasting Tent of the festival, directly on the beach.
We’ll be showcasing several of our grills, including the blog favorite Kitchen Bistro™ Grill. You can stop by to see demonstrations of our products in action, speak with one of our George Foreman experts or to get some cool George Foreman merchandise you can’t get anywhere else.
We’ll be providing more details each week leading up to the festival, so stay tuned for more details! You can also find more information on the festival itself at www.sobefest.com.
